Smoked tuna or Valhomas is a popular Maldivian cuisine. Itâ??s a staple in most local households and has an origin that runs deep in the culture. For centuries, fishermen would boil and dry fish over fire stove or have them dried in the sun to preserve their catch. The reduced water content of fish from smoking and drying, is a practice that was used to preserve fish for a long time. Today, we have new advances in refrigeration and new ways to preserve fish. However, smoked tuna is still very popular in local meals, as salty flavor and is sauce of protein. It is a local custom to pair it with coconut chips and is often sliced up to be added to curries, soups, pastas and similar dishes.
